Détente Cocktail Recipe From London's Portside Parlour

To learn more about this recipe, see our related article, "London (Un)Dry." 

Recipe adapted from Portside Parlour, London

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Detente Cocktail from Portside Parlour, London
  • Ice
  • 2 ounces dark rum (preferably Diplomático Exclusiva Reserva)
  • ¾ ounce Cynar
  • ⅛ ounce Luxardo Maraschino liqueur
  • 2 dashes oranges bitters
  • 4 dashes pecan coffee bitters
  • Grapefruit twist, for garnish
  1. In a mixing glass filled with ice, add the rum, Cynar, Maraschino liqueur and bitters. Stir until chilled, then strain into a chilled coupe and garnish with the grapefruit twist. Note: If you don't have pecan coffee bitters, add 10 coffee beans and four pecans to the mixing glass while you stir the ingredients. Double-strain the cocktail into the chilled coupe.
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